Pit notes
Smoke from cold. Put the chuck in straight from the fridge for a better smoke ring, and add mesquite, ironbark or oak chunks.
Wrap with stout. Once the bark's set, double-wrap it in heavy-duty foil with a can of stout (or beef stock) and cook to 96°C (205°F).
Swap the cut. The Que Club's tip: beef shin, rump roast or brahman hump all work a treat.
Que Club Recipe · Beef · Low & Slow
Perfect Pulled Beef Chuck
Picture this: succulent beef chuck roast, slow-cooked to tender perfection, infused with smoky goodness. This pulled beef isn't just for burgers and tacos; it's a culinary chameleon. Elevate your pasta sauces and chili with its rich, smoky essence.
Ingredients
- Beef Chuck Roast approx 2-3kg
- Meat Church 'Holy Cow' Rub
- 1 can of Stout Beer (substitute beef stock for an alcohol free version)
How to cook it
Set up your grill for low and slow smoking, approx. 120–135°C (250–275°F).
You shouldn't need to trim much off your chuck roast but look for any daggy bits or silver skin and remove them. Rub it generously, all over with 'Holy Cow'. There's not much chance of over-seasoning a big cut like this!
Put the chuck roast straight into the smoker (smoking from cold will give you a better smoke ring), and let it go for about 2-3 hours or until you've got a great bark formed. If you've got some mesquite, ironbark or oak chunks add them to your smoker too.
Lay out 2 large sheets of heavy-duty aluminium foil on your bench, take the chuck roast from the smoker and lay in the middle of the foil. Wrap it tightly, but before completely closing it add the beer or beef stock. Wrap it in another layer of foil, this time going the opposite direction.
Put it back in your smoker and keep cooking until it hits an internal temperature of 96°C (205°F). Take the beef off the smoker and let it sit on the counter and rest for 20-30 minutes.
Using 2 large forks, or just your hands, shred the beef coarsely, mixing in any juices from the wrap.
